Orange Quinoa Salad

By | 29.4.2018

The recipe is for 5 meal-size servings, 1 serving contains about xxx kcal and costs around £xxx (April 2018)
Quinoa ingredients
3 large oranges
juice from 1/2 lemon
2.5 cup (500 g) quinoa
20 g ginger
50 g celery
100 g brazil nuts
1 tbsp apple cider vinegar
1 bunch of spring onions (green parts only)
1 tsp salt
60 g arugula
black pepper to taste
Marinated tofu ingredients
2x 400 g firm tofu (Cauldron)
2 tbsp apple cider vinegar
100 mL orange juice (from above oranges)
1 tsp salt
1 tsp garlic oil

Cut tofu in two halves flat. Fold a paper towel and put under the two halves placed next to each other. Use another paper towel and press the tofu down. Turn and replace paper towels until the paper towels don’t get as wet anymore. This step is important, otherwise the tofu won’t absorb the marinade.

Cut the tofu into small cubes. Place it into a zip-loc bag along with orange juice, vinegar and salt and turn around several times util all the pieces are covered in the marinade. Place it in the fridge and start preparing the quinoa. Turn the bag with tofu every now and then to reapply the marinade.

Once the tofu absorbed most of the liquid (30 mins or so), open the bag slightly and pour the remaining liquid out. Add the garlic oil and shake the bag to coat the tofu pieces evenly.

Preheat the oven to 180°C

Distribute the tofu evenly on a large baking tray lined with baking paper. Leave some space around each piece.

Bake for 40 minutes and combine with the quinoa salad.


Cook the quinoa, spread it on a large baking tray and let it cool down.

Juice two of the oranges (keep the pulp, too) and cut the third orange into small pieces. Juice half of a lemon. Shred the ginger. Chop the brazil nuts, celery and spring onions. Combine all in a large bowl. Add vinegar, salt, pepper and arugula. When quinoa cools down and tofu is baked, add them also. Combine well and serve.

You can store it in a fridge for a couple of days.


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